| Penne with Spring Vegetables
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| Servings: 6 Category: Main Dish |
(237 ratings) |
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Nutrition
Information:
Calories:
330
Protein:
13g
Carbs:
66 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
23 mg
Fiber:
5 g
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Ingredients - Nonfat cooking spray
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 1/2 cups cherry tomatoes, halved
- 2 cups yellow squash, cubed
- 3/4 cups low sodium chicken broth
- Salt and pepper, to taste (optional)*
- 16 oz. package of penne pasta, preferably whole wheat
- 6 fresh basil leaves, chopped
Instructions - Spray a large skillet with cooking spray then heat over medium heat.
- Add onion and garlic then cook for 3 minutes, stirring often. Add asparagus and cook an additional 3 minutes.
- Stir in the tomatoes and squash and cook for 3 minutes.
- Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add salt and pepper, to taste.
- Cook pasta according to package instructions then drain. Toss pasta with the vegetable mixture and basil then serve.
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